In December, I took my favorite cookies n’ cream cookies recipe and made a festive holiday version using the red cream holiday edition Oreo cookies.
I thought about doing something similar for Valentine’s Day when I found these pink berry burst flavored Oreos.
Unfortunately, the pink color is a bit light, so when mixed with the dough, it gets even more muddled down. I wasn’t quite happy with the color of the dough, but the cookies remain good. They are crisp on the outside, soft and chewy in the middle. The berry flavor was surprisingly strong.
If you like berry flavor, that’s a good thing. I usually am not a fan of berry flavored cookies or ice cream, etc, so I prefer the original version.
Hope everyone has a great day!
Berry Cookies and Cream Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- about 12 berry burst flavored Oreo cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients until dough is formed. Add oreos directly into batter and beat on low speed until Oreos are crushed and blended into dough.
- Roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart.
- Bake about 11-12 minutes in the preheated oven, or until golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.